From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
Over Christmas, we had dinner at one of our favorite restaurants. The menu had a flourless chocolate cake with macerated strawberries (sliced strawberries with sugar and liqueur usually) plus strawberry sauce and whipped cream. The waitress confirmed it was gluten-free, but don’t just trust a description of flourless to mean it’s safely gluten-free. We bought one to bring home and share. The cake part was a bit bigger than standard cupcake size but only tasted of bitter cocoa. Just cocoa doesn’t meet my criteria for a chocolate cake. So I made this version instead to satisfy our craving…
Gluten-Free Flourless Chocolate Cake
Strawberry topping and liquor sauce:
Wash and slice strawberries, sprinkle with sugar and leave for a few hours for sugar to produce juices. You can add 1-2 tbsp brandy, rum, amaretto, orange liqueur to strawberries.
1 cup of cream with 2 tbsp sugar and 1-2 Tbsp liqueur, whipped until stiff.
For individual cakes, I spoon some of the strawberries on top of upside-down cake per plate, pour off some of the juices from strawberries in tub and puree remaining strawberries and juice. You can add back in juice if sauce is too thick, but you can’t easily add to a thin sauce. Puddle the cake with pureed sauce and pipe with cream. (see photo). Also try fresh raspberries with frozen raspberry and raspberry jam sauce, canned peaches.
For after Christmas neighborhood party, I made 9-inch cake, cut into wedges. I added water, brown sugar and rum to can of cut up sliced pineapple and thickened slightly. I poured sauce into bowl in center of plate of sliced cake. (see photo).